Emeril's Churrasco Skewers

Recipe courtesy of Emeril Lagasse 1999

1/2 pound cubed (1-inch) stew beef
1/2 pound cubed (1-inch) stew lamb
1/2 pound cubed (1-inch) pork loin
1/2 pound sausage, cut into 1-inch pieces
1/2 pound cubed (1-inch) chicken breast
8 wooden (soaked in water) or metal skewers
Kosher salt
2 cups water
1/4 cup kosher salt
2 tablespoons chopped garlic
2 cups vinaigrette, recipe follows

Place a piece of each different type of meat on each skewer. Season with salt. In a small mixing bowl, combine the water, salt and garlic. Place the skewers in a shallow bowl. Pour the marinade over the meat, cover and refrigerate for at least 2 hours or overnight. Remove and bring to room temperature. Preheat the grill. Remove the meat from the pan, reserving the marinade. Place the skewers on the grill and cook for 3 to 4 minutes on each side, basting often. Remove from the grill and cool for a couple of minutes before serving. Serve with Vinaigrette.
Yields: 6 servings


1 green bell pepper, small diced
1 red bell pepper, small diced
1 yellow bell pepper, small diced
1 red onion, small diced
1 cup olive oil
1/3 cup white vinegar
1 tablespoon chopped garlic
1/4 cup chopped parsley
Sreshly ground pepper

Combine all ingredients in a mixing bowl. Mix well. Allow to sit for at least 1 hour before serving.
Yield: 3 cups

Copyright 1999 TV FOOD NETWORK, G.P., All Rights Reserved